Mix graham cracker crumbs, sugar, and melted butter in a large mixing bowl until evenly combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

In a separate mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.

Pour the filling over the chilled crust, spreading evenly with a spatula. Smooth the top and cover the pan with plastic wrap.

Refrigerate the cheesecake for at least 4 hours or overnight to set completely. This allows the flavors to meld and the texture to firm up.

Remove the cheesecake from the refrigerator and carefully release the springform pan. Slice into servings and top with desired garnishes like fresh berries or chocolate drizzle.

Cover the cheesecake with plastic wrap or store slices in an airtight container in the refrigerator for up to 5 days.